Here is a recipe for a simple Black & White cupcake with a fudgy chocolate cake and a sweet American buttercream frosting on top. Great for kids, and you can even tint the icing different colors for a fun twist to the classic B&W color combo!
The cupcakes are ultra moist and fudgy and couldn't be more simple to whip together. Top them off with my favorite rich and creamy buttercream and you have got the best tasting go-to cupcake combo ever!
Black & White Cupcakes
Yield: 14 cupcakes
Ingredients
Chocolate Cupcakes:
- 3/4 cup + 2 tablespoons (105g) all-purpose flour, weighed or spooned and leveled
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup + 2 tablespoons (30g) unsweetened cocoa powder, dutch processed or "Special Dark"
- 1 cup (200g) granulated white sugar
- 1/4 cup vegetable oil
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 teaspoon espresso powder or instant coffee granules
- 1/2 cup boiling water
Vanilla Buttercream Frosting:
- 1/2 cup (1 stick/4oz) unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups (1/2lb) powdered sugar, sifted
- 2-3 tablespoons heavy whipping cream (sub half and half or milk if necessary)
Directions
Prepare Cupcakes:
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and cocoa and sugar. In a measuring cup whisk together oil, egg, vanilla and sour cream. Gently stir into dry ingredients. Dissolve instant espresso or coffee in the boiling water and stir into batter. Batter will be thin and liquidy.
Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.
Prepare Frosting:In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and cocoa and sugar. In a measuring cup whisk together oil, egg, vanilla and sour cream. Gently stir into dry ingredients. Dissolve instant espresso or coffee in the boiling water and stir into batter. Batter will be thin and liquidy.
Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.
With an electric mixer, beat butter on medium-high speed until smooth and pale in color, about 2-3 minutes. On low speed, beat in vanilla and salt. Slowly beat in powdered sugar, about a half cup at a time, followed by the cream. Increase speed to medium-high and beat for about 3-5 minutes until smooth, light and fluffy.
